Effect of traditional processing methods on the antioxidant, α-amylase and α-glucosidase enzyme inhibition properties ofSesbania sesbanMerrill seeds
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19476337.2011.601427
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1. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
2. Antioxidative Activity of Leguminous Seed Extracts Evaluated by Chemiluminescence Methods
3. Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.)
4. Beneficial role of dietary phytoestrogens in obesity and diabetes
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